Students will be introduced to modern and classical cold food preparation, cooking and presentation techniques. Included in the production cycle are pate en croute, terrines, galantines, ballotines, entrees, salads, sandwiches and specialty items. Aspic, chaud-froid and platter presentations are also practiced. Topics covered: cold sauces, salads, sandwiches, cured and smoked foods, sausages, forcemeats, cheese, hors d'oeuvres, appetizers and condiments.